The Whiskey Reviewer A World of Whiskey, Poured Every Weekday
By Richard Thomas
As I’ve established pursuing my cooking with whiskey beat, bourbon and apples go together. Bourbon and barbecue go together. There is also a tradition that says apples go with barbecue, whether it be applewood in the smoker or apples in the sauce. In this recipe, we’re putting all three together for some sweet pulled pork.
Ingredients
A 5 lbs pork butt roast
Buns if you want to make pulled pork sandwiches
1/4 cup Worcestershire Sauce
1/2 to 3/4 cup brown sugar
1 1/2 cups apple cider
1/4 cup Bourbon
2 regular-sized Granny Smith apples, peeled and sliced
A normal BBQ sauce (or make your own Bourbon BBQ Sauce)
Coat the pork butt with Worcestshire sauce, then rub the outside with brown sugar. Place the roast in a slow cooker and pour the apple cider and bourbon whiskey in, but around the sides and not over the top of the roast. You don’t want to wipe the sugar off. Likewise, place the apple slices around the sides of the roast inside the cooker.
Cook on low for at least eight hours. Remove the pork butt from the cooker. Allow it to cool sufficiently to handle, and then shred it with a fork.
Serve with BBQ sauce. You could try mixing the leftover liquid from the slow cooker into the sauce with more bourbon, if you haven’t already made a bourbon-ized BBQ sauce.
